WSQ Make Yeast Raised Pastries

Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of Yeast-raised Pastries. They will learn to evaluate and improve the quality of Yeast-raised Pastries.

Course Objectives:
  1. On completion of the course, learners will be able to:
  2. Understand the element required to produce Yeast Raised Pastries, Danish & Croissant
  3. List and describe the functionality of ingredients used in making laminated yeast raised pastries
  4. Calculate Yeast Raised Pastry recipe using Baker’s Percentage
  5. Calculate the fat to dough ratio required for Danish and Croissant dough’s
  6. Describe the basic mixing methods and processing parameters for making yeast raised pastries
  7. Apply the dough making methods to produce Yeast Raised Pastry dough’s
  8. Prepare laminating pastry butter sheets. Seal pastry and dough for lamination at appropriate conditions
  9. Put the required folds in the pastry using refrigeration and following standard processing procedures for Yeast Raised Pastries
  10. Sheet pastry using a dough sheeter to required thickness, cut into shapes and refrigerate as required
  11. Incorporate scrape pastry into straight dough for processing
  12. Prepare suitable fillings as required for pastry type. Shape and fill cut pastry pieces as per standard recipe requirements
  13. Egg wash filled items and proof yeast raised pastries
  14. Set proofing temperature to suit melting point of laminating fat
  15. Bake yeast raised pastry in appropriate oven conditions to achieve product baked quality. Apply steam as required
  16. Remove and cool baked items on cooling racks.
  17. Finish yeast raised pastry items where appropriate with suitable finishing mediums
  18. Evaluate baked Yeast Raised Pastry products following quality parameters
  19. Store baked items under suitable conditions
  20. Produce Yeast Raised Pastry items following standard hygiene and food production
Products (Practical Component):
  • Victoria Pastry
  • Apple Square
  • Windmill
  • Bear claw
  • Fruit purse
  • Buttery Croissant
  • Chocolate croissant
Course Structure
Duration 27 Hours (3.5 days) 
Timing:9am – 6pm / 9am – 12pm
Mode of Training: Classroom + Practical (Hands-on)
Schedule: <Create a link to a PDF Schedule for the WSQ modules>
Mode of AssessmentBreakdown Course Components
Practical Assessment Written Assessment Practical Training: 23 Hours Assessment: 4 Hours 
Course Fee (For Courses Starting after 1st Jan 2022)
Singapore CitizensPRForeigner
> 40 Years old21 – 39 Years old
> 40 Years old21 – 39 Years old
WSQ Funding Eligibility

Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.

WSQ Claims & Funding Requirements

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available

For more information on the funding requirements, please refer to


Statement of Attainment awarded by SSG for WSQ competency unit “Make Hot & Cold Desserts”

To Apply

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